Ground from shade-cultivated tea leaves, matcha is rich in theanine-an amino acid responsible for matcha's full-bodied mellow sweetness. In Japan, there is a special name for this taste: umami. Generally, the higher the grade, the richer the umami taste.
Characterized by its rich aroma, full-bodied mellow sweetness, and vivid green color, matcha is a favorite among tea lovers in Japan. Invigorating and full of nutrients, matcha is the perfect drink to rejuvenate your mind and body. It tastes best when served with sweets.
For those who prefer a slightly lighter taste, Tancho-no-mukashi is a good choice. With a touch of astringency and enough umami to satisfy even the most ardent matcha aficionado, Tancho-no-mukashi is a high quality matcha that can also be used to make the thicker koicha.
- This matcha was named by Jimyosai-sosho XIV, the great grand master of the Omote-Senke family of tea masters.
- This grade of matcha is the same as that used for Kan-no-shiro, which was named by the Ura-Senke family of tea masters.